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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Use to dip vegetables or pita. Prep time does not include soaking the chickpeas. Consider garnish of mint. Ingredients:
3/4 cup dried garbanzo beans |
2 lemons, juice of |
2 garlic cloves, sliced |
2 tablespoons olive oil |
1 pinch cayenne pepper |
2/3 cup tahini paste |
salt |
pepper |
extra olive oil |
cayenne (to garnish) |
flat leaf parsley (to garnish) |
Directions:
1. Place the dry chickpeas in a bowl with cold water and soak overnight. Drain the chickpeas and cover with fresh water in a saucepan. Boil rapidly for 10 minutes. Reduce heat and simmer 1 hour until soft. Drain.
2. Remove 3-4 whole, cooked chickpeas and reserve them for garnish.
3. Process the remaining chickpeas in a food processor to a smooth puree. Add the lemon juice, garlic, olive oil, cayenne and tahini. Blend well.
4. Season the puree with salt and pepper. Transfer to a serving dish. Garnish with 3-4 whole cooked chickpeas, a sprinkling of cayenne and a few sprigs parsley.
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